Southern jam cake

Yield: 1 servings

Measure Ingredient
1 cup Margarine or butter; softened
1 cup Sugar
5 Eggs
1 Jar; (16 oz.) Bama Blackberry Jam or Preserves
1 cup Bama Strawberry Preserves
3 cups Unsifted four
1 tablespoon Baking soda
2 teaspoons Ground allspice
2 teaspoons Ground cinnamon
½ teaspoon Ground cloves
1 cup Borden Buttermilk
Maple Frosting*
Chopped nuts; optional

More Back of the Box Gourmet By Michael McLaughlin Cakes flavored or filled with preserves date from a time when there were actually seasons, and fruit like strawberries or blueberries remained unavailable many months of the year. When bakers craved berries, they headed for the cellar and brought up a jar of home-bottled jam, turning the abundance and hard work of the past summer into a fall or winter treat.

Southerners, perhaps even more so than dessert lovers from other regions, favor jam cakes. This recipe from Borden is an excellent example of the genre and even more homey when slathered with the Maple Frosting below.

Preheat oven to 350 degrees. In a large mixer bowl, beat margarine and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in jam and preserves. Stir together dry ingredients; add alternately with buttermilk to jam mixture. Turn into 3 well-greased wax paper-lined 9-inch layer cake pans. Bake 40 min. or until wooden pick inserted near center comes out clean. Cool 5 min.; remove from pans. Cool completely. Frost with Maple Frosting; garnish with nuts if desired.

*Maple Frosting: In a mixer bowl, beat 1 (8 oz.) pkg. cream cheese until fluffy. Add 1½ pounds sifted confectioners' sugar (about 6 cups), 2 tsp.

maple flavoring and 1 tsp. milk; mix well. Add additional milk, 1 tsp. at a time, for desired consistency.

Posted to MM-Recipes Digest V4 #6 by janet <tjw@...> on Feb 10, 1999, converted by MM_Buster v2.0l.

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